Spicy Beef Salad

Recipe Ingredients

1 lb	454g / 16oz	Beef - cut thin strips
		About 2" long by 1" wide
2		Japanese cucumbers - peeled, halved, (large)
		And sliced into thin crescents
		Dressing
1 tablespoon	15ml	Thinly-sliced lemon grass
1 1/2 tablespoons	22ml	Roasted rice powder - (optional)
5		Fresh garlic cloves - thinly sliced
1/2 cup	118ml	Thinly-sliced shallots
1/2 cup	20g / 0.7oz	Chopped fresh mint leaves
1/4 cup	59ml	Fresh lime juice
3 tablespoons	45ml	Fish sauce - (to 4 tbspns)
1/2 cup	8g / 0.3oz	Chopped cilantro
2		Thai chiles, or serranos - (to 3) - thinly sliced
		With their seeds
2 teaspoons	10ml	Sugar
1		Romaine lettuce head - inner leaves only
3		Green onions - sliced diagonally

Recipe Instructions

Prepare grill.

Cook beef strips 4 to 6 minutes for medium-rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.

In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B02 broadcast 08-05-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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